mansanita as ice cream research final paper

In the Philippines, the ice cream industry basically utilizes fruits including Mango, Coconut and Strawberry. In this regard the researchers ought to use Mansanitas fruits as a raw maerial to produce an ice cream. This study was conducted to determine the efficacy of Mansanitas fruit as a natural ice cream flavor.

Mansanita (Muntingia calabura)

In Partial Fulfillment in Research II

April John B. Aggabao

Fediric A. Hernandez

Regional Science High School-02

Cagayan Valley CampusCamp Samal, Arcon, Tumauini, Isabela

Maria Teresa L. Aresta

Research Adviser

S.Y. 2014-2015

Acknowledgement

The researchers would like to thank the following people who assisted and guidedthem in conducting their study.To their Principal, Inocencio T. Balag , who gave his faith in conducting their study.To their Research Adviser, Maria Teresa L. Aresta for guiding them for their study andsharing her knowledge for the accomplishment of their study.To their parents, for showing their all-out support and giving inspiration to make theirstudy excellent.And above all, the almighty God for giving the researchers the knowledge and tostand all throughout the study.

The Researchers

Abstract

In the Philippines, the ice cream industry basically utilizes fruits includingMango, Coconut and Strawberry. In this regard the researchers ought to useMansanitas fruits as a raw maerial to produce an ice cream. This study was conductedto determine the efficacy of Mansanitas fruit as a natural ice cream flavor. Theeffectiveness of Mansanita ice cream was tested in terms of taste, texture, and aroma.The researchers used the Two Group design in this study. The formulations of thetreatments are as follows:T1 500 mL of Mansanita with 100g of sugar, 250 mL of heavy cream, 100mL of milk and 20 mL of vanillaT2 700 mL of Mansanita with 100g of sugar, 250 mL of heavy cream, 100mL of milk and 20 mL of vanillaThe two treatments were compared to the commercialized one. The mansanitafruits and materials were collected and washed thoroughly with water. The mansanitafruits were pressed to get its extract and were strained afterwards. Then it was put in acontainer where 500 mL and 700mL of mansanita. The mansanita and ingridientswere put altogether then it wasmixed using ladle. It was put in the blender for bettermixing of the ice cream. Data gathered were analyzed and processed using Chisquare. Results show that in terms of aroma and taste have no significant differencesBut in terms of texture there is a significant difference between the mansanita icecream and the commercialized ice cream. The researchers recommend further studyon this project to obtain better, more useful result.It is suggested to determine theshelf life of ice cream made from mansanita.

A. Question to be addressed:1. test the acceptability of the product based on its taste and texture2. ascertain whether the product is comparable to other ice cream products availablein the marketB. Statement of the Hypothesis:Null HypothesisHo1: There is no significant difference in testing the acceptability of the product basedon its taste, texture and aroma.Ho2: There is no significant difference of the product compared to ice cream productsavailable in the market.Alternative HypothesisHa1: There is a significant difference in testing the acceptability of the product basedon its taste, texture and aroma.Ha2: There isa significant difference of the product compared to ice cream productsavailable in the market.C. Methods and Procedure4

The mansanita fruits will be collected and will be washed thoroughly withwater. The researchers wear gloves in removing the pulp of the fruit. The mansanitafruits will be pressed to get its extract and were strained afterwards. Then it will beput in a clean container where 500mL and 700mL of mansanita are measured usingbeaker.With the use of weighing scale or beaker, weigh or measure 100g of sugar, 250mL of heavy cream, 100 mL of milk and 20 mL of vanilla that served as the constantfor the two treatments.The stainless basins are washed and the ingredients are putaltogether. Then it will be mixed using the laddle. After that, it will be put in theblender for better mixing of the ingredients.Treatment 1 with 500 mL of Mansanita with the constant ingredients andTreatment 2 with 700 mL of Mansanita also with the constant ingredients were put intwo different containers and were placed in a freezer for 3 hours.D. Bibliography Ice Cream Nowadays; June 22; www.ukessays.com/essays/marketing/literaturereviewice-cream-nowadays-marketing-essay.php#ixzz35MJ5bVEqIce Cream; June 22;www.encyclopedia.com/topic/ice_cream.aspxMansanita; June 22;www.stuartxchange.com/Mansanitas.html Mansanita Fruit; June 22; www.annaplacibe.blogspot.com/2008/12/feasibility-of

mansanitas-zizyphus.htmlTatakPinoy; June 22; www.magandafilipino.com/truly-tatak-pinoy-sorbetes-asone-of-the-filipino-street-food/#sthash.wyEalouc.dpufTable of Contents

Title Page

Acknowledgement

ii

Abstract

iii

Research Plan

iv-v

ISEFTable of Contents

vi-vii

I .IntroductionA.B.C.D.E.F.

Background of the Study

Statement of the ProblemHypothesisSignificance of the StudyScope and LimitationDefinition of Terms